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Beijing Luck Star Harbour Marriott – Marriott China Restaurant

粤菜 · ⭐ 4.4

No. 29 Nankou Road, Chengnan Subdistrict

Dishes

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  Marriott Crispy Chicken

  Marriott Crispy Chicken is a dish made with whole chicken, marinated and coated in special crispy powder, then fried until the skin is golden and crunchy. The meat stays tender and juicy inside, often served with sweet chili sauce or salted pepper.
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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Thai Basil Foie Gras Beef Cubes

  A fusion dish featuring tender beef cubes, foie gras, and holy basil (Thai basil). Beef is marinated and quickly stir-fried, then combined with foie gras slices and finished with holy basil for aroma. Precision cooking ensures tenderness and smooth texture.
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  Yunnan Bamboo Shoot Mushroom Soup

  Yunnan Bamboo Shoot Mushroom Soup features bamboo shoots and various wild mushrooms, simmered with chicken or pork bones to create a rich broth. The bamboo shoots are crisp, the mushrooms add umami, and the soup is clear yet deeply flavorful.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stone-Roasted Cod

  Stone-grilled cod fish is prepared using natural rocks as the heating medium, with the fish placed on hot stones for baking. A small amount of olive oil, salt, and lemon juice is added during cooking to preserve the tender texture of the fish.
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  Honey-glazed Char Siu Supreme

  Honey-glazed char siu is made from pork tenderloin, marinated and roasted. The marinade typically includes soy sauce, honey, oyster sauce, garlic, and five-spice powder, resulting in flavorful, glossy meat. The glaze is brushed on during roasting for a crispy exterior and juicy interior.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.

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